بهبود ویژگی‌های فیزیکوشیمیایی و ارزش تغذیه‌ای کیک اسفنجی با استفاده از پسماند میوه به

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 6، دوره 15، شماره 3 - شماره پیاپی 57، مرداد و شهریور 1398، صفحه 69-79   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v15i3.72894

نویسندگان

آدینه انور¹؛ بهزاد ناصحی^{* 2}؛ محمد نوشاد³؛ حسن برزگر¹

¹گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان.

²گروه مهندسی و فناوری کشاورزی، دانشگاه پیام نور، ایران.

³گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

چکیده

در این پژوهش، تأثیر افزودن پودر پسماند به ( 15-صفر درصد) و مقدار آب ( 25 -35 درصد) بر خصوصیات فیزیکوشیمیایی و حسی کیک اسفنجی مورد مطالعه قرار گرفت. نتایج نشان داد که افزایش مقدار پسماند به باعث افزایش فیبر رژیمی، سفتی و پذیرش کلی کیک و کاهش مقدار رطوبت و دانسیته نمونه‌ها شد. همچنین افزایش پودر پسماند میوه به سبب افزایش ویسکوزیته و قوام خمیر شد. براساس روش تابع مطلوبیت، کیک تولید شده حاوی 56/12 درصد پودر پسماند میوه به و 62/29 درصد آب دارای بهترین و بیشترین کیفیت فیزیکوشیمیایی بود. کیک تولید شده با فرمول بهینه دارای (mg/g 32/8) ترکیبات فنلی، ( mg/Kg dry weight 361/0) آهن و ( mg/kg dry weight 1160) کلسیم بود. نتایجSEM  نشان داد که افزودن پودر پسماند میوه به باعث افزایش تعداد حفرات و یکنواختی حفرات در ساختمان کیک شده است.

کلیدواژه‌ها

کیک اسفنجی؛ پسماند میوه به؛ ویژگی های فیزیکوشیمیایی؛ RSM

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